Combine the canning salt, meat and curing salt. Put the meat into a cake pan, cover and put in the fridge to cure for about 2 days. (Be sure and mix it up a couple times a day)

After 2 days, mix in the rest of the ingredients.

Place meat strips on dehydrator trays and dehydrate according to manual, or place meat strips on foil directly on the oven racks. Set oven at lowest temp., prop oven door open for ventilation and check periodically. Jerky should bend but not break or be too chewy. Enjoy!

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